Recipes Included On This Page Italian Style Custard Italian Trifle - Zuppa Inglese Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Italian Style Custard Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 2 eggs 1/2 cup cornstarch 1 quart milk 1 tablespoon melted butter 1 teaspoon vanilla or rum flavoring In a saucepan blend sugar, eggs and cornstarch, slowly adding the milk while stirring constantly over medium heat. Stir until just below boiling. Remove from heat; add l tablespoon of melted butter and the vanilla or rum flavoring. Blend well. Pour into dessert dishes and chill. This custard is excellent as the center layer in a sponge cake. Spread it on cake while still warm. Variations : Add chocolate chips (about 6 oz.) Contributed to the FareShare Gazette by Theresa; 18 January, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1863 Calories; 53g Fat (25.4% calories from fat); 43g Protein; 306g Carbohydrate; 1g Dietary Fiber; 538mg Cholesterol; 714mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 4 Non-Fat Milk; 9 Fat; 13 1/2 Other Carbohydrates. * Exported from MasterCook * Italian Trifle - Zuppa Inglese Recipe By :The Ultimate Italian Cookbook by Carla Capalbo; 1994 Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups milk -- (500 mL/16 fl.oz.) Grated zest of half a lemon 4 egg yolks 1/3 cup caster sugar -- (75 g/3 oz) [very finely granulated sugar] 1/2 cup sifted flour -- (50 g/2 oz) 1 tablespoon rum -- (15 mL) or brandy 2 tablespoons butter -- (25 g/1 oz) 7 ounces ladyfinger cookies -- (200 g) or Savoyard biscuits or 300 g/11 oz sponge cake -- sliced into 1-cm / 1/2-inch slices 1/3 cup Alchermes liqueur -- (75 mL/3 fl oz) or cherry brandy 1/3 cup Strega liqueur -- (75 mL/3 fl oz) 3 tablespoons apricot jam -- (45 mL) Fresh whipped cream -- to garnish Chopped toasted nuts -- to garnish Heat the milk with the lemon zest in a small saucepan. Remove from the heat as soon as small bubbles form on the surface. Beat the egg yolks with a wire whisk. Gradually incorporate the sugar and continue beating until pale yellow. Beat in the flour. Stir in the milk very gradually, pouring it in through a strainer to remove the lemon. When all the milk has been added, pour the mixture into a heavy saucepan. Bring to the boil stirring constantly with a whisk. Simmer for 5 to 6 minutes, stirring constantly. Remove from the heat and stir in the rum or brandy. Beat in the butter. Allow to cool to room temperature, stirring to prevent a skin from forming. Brush the biscuits or cake slices with the Alchermes liqueur or cherry brandy on one side and with the Strega liqueur on the other. Spread a thin layer of the custard over the bottom of a serving dish. Line the dish with a layer of biscuits or cake slices. Cover with some of the custard. Add another layer of biscuits which have been brushed with liqueur. Heat the jam in a small saucepan with 30 mL / 2 tablespoons of water. When it is hot, pour or brush it evenly over the biscuits. Continue with layers of custard and liqueur-brushed biscuits until the ingredients have been used up. End with custard. Cover with plastic wrap or foil and refrigerate for at least 2 to 3 hours. To serve, decorate the top of the pudding with whipped cream and garnish with chopped nuts. Makes 6 to 8 servings. From The Ultimate Italian Cookbook by Carla Capalbo; 1994; Anness Publishing Limited; ISBN 1 85967 013 X MC format by Hallie. Untried. Hallie's comment: I have no idea what Strega liqueur is. I think that Alchermes liqueur must be some sort of cherry-flavoured liqueur and possibly Kirsch could be used. Contributed to the FareShare Gazette by Hallie; 8 January, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 309 Calories; 13g Fat (38.7% calories from fat); 9g Protein; 37g Carbohydrate; 1g Dietary Fiber; 284mg Cholesterol; 136mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 2 1/2 Fat; 2 Other Carbohydrates.

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